I have had this recipe typed and printed for what feels like an eon but for some peculiar reason have not noted (very strange for me) where I got it from! Please let me know if this recipe is yours as I would really like to give credit where credit is due. I am positive I will remember when you remind me. Update: The mystery has been solved, I originally got this from Linda over at Fired UP Cooking SA. Thanks Linda!
This cake is perfect served with a scoop of ice cream or custard and a nice strong cup of coffee and makes for the easiest dessert for after dinner with family and friends. The crumb is lovely and light and super soft and spongy. I do not enjoy raw honey so was a little sceptical about enjoying this – well, it is scrumptious! It may have something to do with heating the honey or I might just be growing out of not being able to eat raw honey – either way, I could comfortably enjoy two servings for pudding.
1 cup self raising flour
½ cup sugar – I used brown
½ tsp salt
½ cup milk
3 tbsp butter meldted
3 tbsp honey
- Preheat the oven to 180°C.
- Grease a small pie dish.
- Place all of the incredients into a mixing bowl and stir together with a wire whisk for 20 seconds until thick and creamy.
- Pour the mixture into the prepared pie dish and bake for 20-25 minutes.
- While the cake is baking, melt the sauce ingredients together.
- Prick the cake all over and pour the sauce over.
- Serve warm or cold with ice cream or custard.